Preheat your oven to 350°F (175°C).

Grease a loaf pan or line it with parchment paper for easy removal later.

In a dry skillet over medium heat, toast the sunflower seeds, pumpkin seeds, and sesame seeds until they’re lightly golden and fragrant (about 3-5 minutes). Keep stirring to avoid burning them. Set aside to cool.

In a large mixing bowl, whisk together the all-purpose flour, whole-wheat flour, toasted sunflower seeds, toasted pumpkin seeds, toasted sesame seeds, black sesame seeds, baking powder, baking soda, and salt. Ensure all dry ingredients are evenly distributed.

In another bowl, whisk together the buttermilk, egg, oil, and honey until smooth and well combined.

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, stir the mixture until just combined. Be careful not to overmix, as this can make the bread dense and tough.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Sprinkle the black sesame seeds, sesame seeds, toasted sunflower seeds, and toasted pumpkin seeds over the top of the bread. These toppings add a lovely crunch and visual appeal.

Place the loaf pan in the preheated oven and bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. The bread should be golden brown and firm to the touch.

Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.